White Chocolate Cheesecakes

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  • 24
  • Average
  • 25 mins
  • 20 mins
  • Average budget

Ingredients

  • 1 cup (250 mL) graham wafer crumbs
  • 1/2 cup (125 mL) ground almonds
  • 1/4 cup (50 mL) sugar
  • 1/3 cup (75 mL) melted butter
  • 2 pkgs (250 g each) light or regular softened cream cheese
  • 1 can (300 mL) Low Fat or Regular Eagle Brand
  • 2 eggs
  • 8 oz (227 g) melted white chocolate

Preparation

Step 1

Combine crumbs, ground almonds, sugar and butter; press equal portions firmly onto bottoms of 24 paper-lined muffin cups.

Step 2

Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and white chocolate.

Step 3

Spoon equal amounts of the mixture into prepared cups lined with foil muffin liners. Bake at 300°F (I50°C) for 16 - 18 min. Cool and chill overnight.

Step 4

Serve cheesecakes in muffin cups or remove from cups and garnish as desired. Makes 24 individual cheesecakes.

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Cracking can be caused by overbaking. Check the cheesecake before the baking time has elapsed. The cheesecake should appear soft in the centre. It will become firm as it cools.

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